Mashed Fish on Rye Bread

Ingredients

White fish fillets

1 pound (such as cod or haddock)

Salt

to taste

Black pepper

to taste

Lemon juice

2 tablespoons, freshly squeezed

Dijon mustard

1 tablespoon

Mayonnaise

1/4 cup

Fresh dill

1/4 cup, finely chopped (plus more for garnish)

Rye bread slices

8 slices

Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and place the white fish fillets on it. Season generously with salt and black pepper.
3. Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Remove from the oven and let it cool slightly.
4. In a mixing bowl, use a fork to mash the cooked fish until it is flaky but not pureed. Alternatively, pulse in a food processor for a smoother consistency.
5. Add mayonnaise, Dijon mustard, lemon juice, additional salt, and black pepper to the mashed fish. Mix well until combined and creamy.
6. Toast the rye bread slices in a toaster or on a skillet until crispy and golden brown.
7. Spread a generous amount of the mashed fish mixture onto each slice of toasted rye bread.
8. Garnish each slice with freshly chopped dill for an added touch of color and flavor.
9. Serve immediately while the bread is still warm, and enjoy the delightful combination of flavors.